I'm looking for a chicken pot pie recipe that appeared in an early '90s issue of Food and Wine magazine, but does not appear on the magazine's web site- help! [more inside]
posted by shinyj
on Oct 11, 2010 -
4 answers

I accidentally switched the oven off part way through roasting my chicken and left it off for 30-45 minutes. Can I put the oven back on again and end up with a safe-to-eat chicken? [more inside]
posted by penguin pie
on Oct 2, 2010 -
15 answers

Cupboards Are Bare: So I have a plan to make a Korma curry from some leftover chicken. Fine, but I also have half a box of lemons that are going to off if I don't use them soon. How can I use them in a Korma sauce without turning it into Lemon-scented Pledge? Or use them in a side-dish? Or even What Do I Do With All These Lemons? [more inside]
posted by The Whelk
on Aug 3, 2010 -
22 answers

why does refrigerated cooked chicken taste different than freshly-cooked chicken? i dislike the strong gamey taste that it acquires. is there anything I can do about it, except covering it up with spices or condiments?
posted by macinchik
on Aug 1, 2010 -
24 answers

I just got our chicken share and it came with a bag of giblets, but it came with 5 bits I don't recognize. What part of the chicken is this? [more inside]
posted by Toekneesan
on Jul 4, 2010 -
24 answers

A long time ago, I had an acquaintance who made the most delicious chicken cutlets in the known world--featuring fresh herbs and some kind of grated cheese that was not Parmesan--and I haven't been able to find or recreate the secret recipe. Hope me, Italian grandmas of AskMe... [more inside]
posted by Soliloquy
on Jun 30, 2010 -
9 answers

I'm trying to find an old-ish commercial that involved a hen "pitching" to a batter during a baseball game. I believe the commercial was for beer, but I'm not certain. I can't remember the last time I saw this commercial, but I'm guessing I haven't seen it for 8 years or so (maybe more, maybe less). [more inside]
posted by parakeetdog
on Jun 24, 2010 -
3 answers

I have a lot of wild birds in our garden because I have five birdfeeders year round. The neighbor's cat likes staking out the birds and killing whatever he can catch. I'm thinking about getting a chicken or two to help clean up the extra bird food and possibly keep the cat out of the garden. Good idea or no? [more inside]
posted by fiercekitten
on Jun 15, 2010 -
33 answers

Tips for a vegetarian eating meat for the first time. I am a lifelong vegetarian, and I am interested in trying meat for the (mostly) first time. [more inside]
posted by twiggy32
on Mar 15, 2010 -
24 answers

I got all fired out from watching "Food Inc" and bought a chicken from one of the local farms instead of the supermarket. I'm roasting it right now, and I'm notice blood is coming out the cavity. I believe I pulled all the giblets out (no plastic bag - that was a fun discovery), and I washed it, but I've never had a chicken produce so much blood before. Is this normal? And, more importantly, can I eat this, provided I get the meat up to a safe temperature?
posted by bibliowench
on Feb 3, 2010 -
15 answers

You know that kinda mushy, dry texture to chicken breasts served by cafeterias and large-volume caterers? I want to do that on purpose. [more inside]
posted by ferociouskitty
on Jan 13, 2010 -
18 answers

I am going to make shredded chicken enchiladas tonight. Yums. Problem is, I am going to try to do it without cheese. How can they still be delicious? [more inside]
posted by nosila
on Jan 10, 2010 -
22 answers

I was given a large smoked-meat assortment pack for Christmas (thanks Grandma!) and one item is confusing me on what to do with it: an entire smoked chicken, intact and not cut up, purchased refrigerated and shrinkwrapped in plastic. [more inside]
posted by AzraelBrown
on Jan 4, 2010 -
7 answers

How can I best approximate a real Thanksgiving turkey— with chicken, a gas burner, and toaster oven? What other kinds of traditional fare can I make, given the limited ingredients available where I live? Help me have a real Thanksgiving far from home! [more inside]
posted by bookish
on Nov 24, 2009 -
21 answers

I've been a vegetarian for over five years. After being belittled by Tony Bourdain for years, I think I'm ready to eat some meat again. Advice? [more inside]
posted by deacon_blues
on Sep 16, 2009 -
35 answers

I have read conflicting reviews about cooking boneless skinless chicken breast in a slow cooker. I will be making apricot chicken in the crock pot tomorrow. The recipe calls for a chicken cut into serving size pieces. I am using boneless skinless chicken breast instead. How long do you usually cook it on low? The recipe says 3-8 hours. Pretty wide berth there. Any tips?
posted by MayNicholas
on Jul 27, 2009 -
11 answers

Should we feed the neighbor's chicken? The neighbor (who I'm not crazy about) has a lot of chickens. One young rooster is being chased out of the flock by an older, more mature rooster. He's really cute. We are calling him 'Alfred'. [more inside]
posted by hilaryjade
on Jul 9, 2009 -
15 answers

What's the story with brown chicken livers? There always seem to be some in the carton, mixed in with red ones. They seem spongier. Are they lower in quality? Should I toss them?
posted by markcmyers
on May 19, 2009 -
3 answers

What good recipes do you have for a whole chicken? We're in a chicken co-op and get an organic bird every month, and I'm after interesting ways to cook them. Roast chicken is lovely, but I'm after a bit more variety.
posted by handee
on May 9, 2009 -
29 answers

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